COMMERCIAL DESCRIPTIONFormerly Weyerbacher Belgian Triple. At Weyerbacher we've recreated a Belgian Trippel without limitation. We use premium Pilsener malts, candi-sugar, and yeast strains- all imported from Belgium. To be true to the style, our Trippel is bottle conditioned. This means we add a bit of candi-sugar and yeast just prior to bottling. This imparts a special effervescence to the beer, a creamier carbonation, and also extends the shelf life. The on-going fermentation inside the bottle will change the character of the beer as it ages, and you'll find it becomes dryer with age. You may want to lay down a few bottles for future evaluation. We suggest storing at cellar temperatures -around 55 degrees F- and away from light.

Bottle. The pour was a hazy medium orange with an average sized (1-2 finger) white creamy head that dissipated quickly down to a light film with a small collar and had fair streaky sheets of lacing.
The aroma was of a light bread malt and a moldy Belgian yeast with notes of banana, apple, citrus (lemon) and a hint of clove and/or coriander.
The taste was mildly malty and a tad sweet with notes of apple and banana right off, becoming rather yeasty with a moderate citrus presence, a good dose of spices and a big alcohol finish. The flavor hung around for a good long time after the swallow with a spicy citrus taste left behind, along with a decent alcohol warming sensation.
Mouthfeel was a tiny bit beyond light in body and dry in texture with an almost moderate carbonation.
Overall this was an extremely tasty Tripel, with a nice yeasty citrus flavor. That along with the multitude of other flavors did a somewhat decent job of masking the high ABV, making this brew very drinkable and quite enjoyable...

Bottle. Pour is somewhat unimpressive. Little head and no lacing. Aroma is impossible to review. Fruit? Golden kaluba? Hard to pinpoint. Alcohol is undetectable. A slight sourness in the beginning. Gumball penny arcade. That candy coating attacked by a sour sweet tart? Then some flatness. I had a big question mark over my skullcap as I drank it. The lack of alcohol was prominent as it was strong. But there was some warming up in the olfactory. Flirting with genius. Almost....there.

Not sure what’s going on with this Tripel, but there’s a strong medicinal sweetness soaking through all other aspects of the pint, combining with the sugar to give it a banana Ny-Quil flavor I’m not enjoying too much. Not a dealbreaker; the normal grassy, sunny notes mix with mild green apple for a pleasant brightness, and the finish is somewhat dry. But the banana weirdness makes it a bit hard to get through.

May be the best tripel i’ve ever had.amazingly sessionable for such a big beer.great balance of malt and hops.being from the easton pa area i have been on their brewery tour and have tried almost every release,and merry monks is the best..its too bad their other beers are so foul and most of the guys employed there are such pompus arrogant snobs.

This beer is smooth as fuu. Pours golden and very cloudy. Has a very soft, creamy, and pillowy palate, with a sweet taste of apricot. The 9.3% is completely hidden- not even a hint of alcohol. Have seen it in the store and was slightly creeped out by the weird monk shushing me (NO YOU SHUSH) but ordered it in the bar and it was my favorite of the four of the night. Gonna have to ignore the creepy susher and pick up one of these next time I see it!!

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